If your really worried, don’t vacuum seal - pressure can.
Put the dry food in mason jars and heat seal in a pressure cooker. Keep ‘em in a cool, dry, dark location and they’ll last a long, L O N G time.
I think I can do that. We’re researching pressure cookers - I’ve finally gotten over my lifelong suspicion of them ;-)
I just can’t decide between the pros and cons of electric vs. stovetop. From what I’ve read, the stovetop ones seem to keep up heat more reliably...and the electric ones are easier to use.
-JT